Title: Vegetarian Lasagna #2
Categories: Pasta
Yield: 10 Servings

6 oz Lasagna noodles; cooked
1 lb Spinach; fresh
5 oz Mushrooms; fresh
1 c Carrots; grated
1/2 c Onion; chopped
1 tb Oil
15 oz Tomato sauce
6 oz Tomato paste
1/4 c Ripe olives; sliced
1 1/2 ts Oregano
2 c Cottage cheese; drained
16 oz Monterey Jack cheese; sliced

Date: Thu, 28 Mar 1996 20:11:48 -0500

John & Sherry DeRosia wrote: Rinse the spinach well. Cook in a saucepan,
covered, without water execpt for the few drops of water that cling to the
spinach leaves. Reduce heat when steam forms. Cook 3-5 minutes, turning
leaves often. In a saucepan cook the mushrooms, carrots & onion in hot
cooking oil till tender but not brown. Stir in tomato sauce, tomato paste,
ripe olives and oregano. In a greased 13 x 9 x 2' pan layer half the
noodles, half the cottage cheese, half the spinach, half the Monterey Jack
& half the tomato sauce mixtu re Repeat the layers reserving some Monterey
Jack for the top. Bake at 375 for 30 minutes. Let stand 10 min before
serving. Pass the Parmesan.

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